I always love to find a new recipe to give my boys for breakfast in the morning. And, muffins always fit that bill. All of us love raspberries, but I’d yet to try them in a muffin. So when I came across this recipe, I knew all of us would enjoy them!
Muffins are always a joy to make in the kitchen, at least in mine. Quickly come together with a few simple ingredients, and they last for 3 days on the counter…available for a quick and easy breakfast or after-school snack whenever. These baked up tall and beautiful, honestly some of the prettiest muffins I’ve ever baked.
And speaking of baking things in an oven, I want to just go ahead and let the cat out of the bag – we’re baking a little something of our own!
Needless to say, this is why things have been a little slow here on the site lately. For the past couple months, it’s all I can do to prepare a meal for my family – much less photograph it and blog about it. So, thanks for bearing with me guys! I’m already getting back into the swing of things, and I can’t wait to see where my pregnancy cravings and crazy ideas lead me in the kitchen this time! Excited to meet this little one in May…due the same day I was with Andrew, our first. What are the odds? Such a great time of year to have a baby!
I hope your family will enjoy these muffins as much as our did. They’re absolutely delicious!
Raspberry-Lemon Streusel Muffins
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup (8 oz) lemon or vanilla yogurt
1/2 cup vegetable oil
1 tsp lemon zest
juice of 1/2 a lemon
1 cup raspberries (fresh or frozen)
For the streusel topping:
1/3 cup sugar
1/2 cup all-purpose flour
2 Tbsp butter
Preheat oven to 400. Line a cupcake tin with paper liners and set aside.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
Combine eggs, yogurt, oil, lemon zest, and lemon juice in a small bowl. Mix well.
Stir into the dry ingredients until moistened. Gently fold in the raspberries.
Fill the liners 3/4 of the way full.
For the topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 Tbsp over each muffin.
Bake at 400 for 18-20 minutes, or until a toothpick insterted into the muffins comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Yields about 1 dozen muffins.
Source: adapted from Taste of Home